This is my daughter Rachel’s all time favorite. She always wants a LOT of cheese on her Mac and Cheese! This recipe uses three kinds of yellow cheese: grated cheese, Velveeta cheese, and the secret weapon for more flavor, cheese powder!
Ingredients:
- 16 oz elbow macaroni
- 1/3 cup salted butter
- 1/4 cup flour
- 1/2 tsp white ground pepper
- 1/2 tsp salt
- 1/2 cup cheese powder
- 3 cups whole milk
- 10 oz velveeta cheese, cubed
- 2 cups grated yellow cheddar cheese
- 1 cup grated mozarella (for toppings)
- 1 cup yellow cheddar cheese, grated (for toppings)
- 2 tbsp bread crumbs
- 2 tbsp parmesan cheese
- 1 tbsp ranch powder (optional)
Directions:
- Boil the pasta according to package directions.
- In a heated pot, melt the butter. The add the flour and stir until you reach a light golden brown color.
- Add the milk while whisking to avoid any lumps.
- Add the cheese powder and continue whisking until the cheese is totally incorporated.
- Add the cubed Velveeta cheese and the grated cheddar. Stir until the cheese has totally melted. Set aside.
- In a bowl, add the grated mozzarella and grated cheddar. Mix to combine.
- In a baking dish, add half of the cooked macaroni.
- Add about a,cup of the mozzarella cheddar mixture ( See picture below).
- Then add the rest of cooked macaroni.
- Pour all the sauce on top.
- Mix the breadcrumbs, parmesan cheese, and ranch powder with the rest of the mozzarella mixture and add it on top of the macaroni.
- Bake at 350 degrees F for half an hour, or until bubbly.
- To make the top golden brown, switch to broil and bake just until the top is brown.
- Enjoy!
